Fall spices, marathons, crunchy leaves, and cool weather are just a few of the things that make fall great. During the cooler months I find that I take my time waking up on weekend mornings and often find myself sitting on the couch reading a book first thing, rather than running outside for my workout before the heat sets in like I do in the summer months.
By the time my husband wakes up, I’ve had a few wonderful hours by myself and am ready to make a fun breakfast. Sometimes that means a pumpkin smoothie or trying a new juice combination. Other days it means treating breakfast like a treat.
Pumpkin pancakes taste like a treat but are actually a pretty healthy weekend breakfast.
Vegan Pumpkin Pancakes
- 1 1/4 cups whole wheat flour
- 2/3 cup pumpkin puree
- 2 tbl sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups Almond milk (or coconut milk)
- 1 tbl Flax meal
- 3 tbl warm water (to mix with flax)
- 1.5 tsp pumpkin spice
- 1 tsp vanilla
Mix flax meal together with warm water, set aside. Mix dry ingredients together in a large bowl then add almond milk, vanilla, pumpkin puree and flax mixture and stir. Cook on an lightly grilled pan or griddle on medium high heat for approximately 4 minutes on each side. Makes approximately 8-10 4-inch pancakes.
Curious to know why pumpkin is so good for you? Read this article from The Well Daily.